Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, fennel & bocconcini salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Fennel & Bocconcini Salad is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Fennel & Bocconcini Salad is something which I have loved my entire life. They’re fine and they look wonderful.
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. Fennel is a perennial, pleasant-smelling herb with yellow flowers.
To begin with this recipe, we have to first prepare a few ingredients. You can cook fennel & bocconcini salad using 8 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Fennel & Bocconcini Salad:
- Prepare 1/2 Fennel *thinly sliced
- Take 100 g Bocconcini *OR Mozzarella cut into small pieces
- Get 1 tablespoon Lemon Juice
- Get 1/2 teaspoon grated Lemon Zest
- Get 1-2 tablespoons Olive Oil
- Get 1/4 teaspoon Sugar
- Make ready Salt & Freshly Ground Pepper
- Get Fennel Leaves *optional
Native to the Mediterranean region, fennel is one of Italy's most popular vegetables. Most fennel available in American markets is grown in California. The type you'll find—Florence fennel (sometimes labeled "fresh anise")—has a bulb-like base, stalks like celery, and feathery leaves that resemble Queen Anne's lace. Fennel is a member of the carrot family, though it's not a root vegetable.
Steps to make Fennel & Bocconcini Salad:
- Combine Lemon Juice, Lemon Zest, Olive Oil and Sugar in a mixing bowl. Season with Salt & Freshly Ground Pepper.
- Add thinly sliced Fennel and mix well. Add Bocconcini and combine. Allow to rest in the fridge for 30 minutes and serve.
The type you'll find—Florence fennel (sometimes labeled "fresh anise")—has a bulb-like base, stalks like celery, and feathery leaves that resemble Queen Anne's lace. Fennel is a member of the carrot family, though it's not a root vegetable. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. Above the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill. When it goes to seed, fennel also produces small yellow flowers among the leaves.
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